Dry roast the coriander, black cumin, fenugreek and fennel. Grind to a powder and add the chopped chillies, chopped garlic, chopped ginger and chopped onion. Blend to a paste.

Cube the chicken breasts and work into the paste, leave to marinade for as long as you have available then skewer the chicken and cook under a hot grill, set aside.

Cook the rice with the peas, cinnamon sticks and raisins, rinse and set aside

Take one of the sliced onions and fry in vegetable oil until just golden brown , add the sliced red chillie and half the sliced garlic and continue to cook until the garlic starts to colour. Set aside on kitchen paper to drain

In a large pan dry roast the panj phoran, kalonji and cardamom. Add a good quantity of vegetable oil and fry the rest of the sliced onion until just beginning to brown. Add the rest of the garlic and the sliced mushrooms. Continue to cook until the mushrooms are done but do not let the onion brown too much. Add the cooked chicken pieces and reduce heat to medium.

Move the ingredients to one side of the pan and tilt it slightly until oil gathers in a pool. Add the dessicated coconut, it should begin to foam, add the turmeric and stir into the coconut and oil. Place the pan flat again and stir the ingredients together. Turn the heat to low and add the rice. Turn the rice over in the rest of the ingredients with a metal spoon until evenly mixed. Cover the pan and allow the dish to heat through.

Turn out onto a serving dish, scatter over the quails eggs and garnish with the fried onions and chilli.

Notes

This can be prepared with both lamb and king prawns instead of the chicken.

This goes well with a tomato and cucumber salad, yogurt and some plain dhall.